Photo: Hector Sanchez
Hands-on Time
50 Mins
Total Time
3 Hours 50 Mins
Yield
Makes 6 to 8 servings

Find pancetta--unsmoked Italian bacon cured with salt and spices--in the deli section.

How to Make It

Step 1

Trim fat and silver skin from pork. Sprinkle pork with kosher salt and pepper. Wrap top and sides of pork with pancetta. Tie with kitchen string, securing at 1-inch intervals.

Step 2

Cook pork in hot oil in a large skillet over medium heat, turning occasionally, 15 minutes or until deep golden brown. Remove from skillet, reserving drippings in skillet.

Step 3

Place quartered onion and next 4 ingredients in a 6-qt. slow cooker; top with pork.

Step 4

Add beer to reserved drippings in skillet, and cook over medium heat 8 minutes or until liquid is reduced by half, stirring to loosen brown bits from bottom of skillet. Stir in mustard, and pour over pork. Cover and cook on HIGH 2 hours.

Step 5

Peel 2 apples, and cut into large wedges. Add apple wedges, sauerkraut, and cabbage to slow cooker; cover and cook 1 to 2 more hours or until a meat thermometer inserted into thickest portion of pork registers 150° and apples are tender.

Step 6

Cut remaining unpeeled apple into thin strips, and toss with parsley and lemon juice. Season with salt and pepper to taste.

Step 7

Combine preserves and broth in a small saucepan, and cook over medium heat, stirring often, 4 to 5 minutes or until melted and smooth.

Step 8

Brush pork with apricot mixture. Cut pork into slices, and serve with onion mixture, apple-parsley mixture, and additional Dijon mustard.

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Ratings & Reviews

Tnmoar's Review

KKMcNally
April 21, 2013
Watch cooking time. Mine was done in just 2.5 hrs and almost over cooked. Much easier to just do all of this in the oven at the same time. Vs. spreading out over 2-3 hrs, Will not make again

HJG8411's Review

HJG8411
February 22, 2013
N/A

gonefishin's Review

Tnmoar
February 05, 2013
N/A

KKMcNally's Review

gonefishin
January 21, 2013
Exceptionally good! It was a new recipe for my family & was rated "a keeper"! The loin cooked faster than expected. I suggest checking the internal temperature after about 3-1/4 hrs. total cooking time. I stopped mine at 3-1/2 hrs. and the loin was well past 150 degree temperature (temp guide from recipe).